Enjoy a taste of the tropics on your holiday table with this Triple Coconut Cream Pie recipe.
In a medium bowl stir together cookie crumbs, the 3/4 cup flaked coconut, and the lime peel.
Stir in melted butter.
Credit: Jason Donnelly
Press onto the bottom and up the sides of a 9-inch deep-dish pie plate.
Bake for 8 to 10 minutes or until set.
Cool completely on a wire rack.
In a large saucepan combine sugar, cornstarch, and salt.
Gradually stir in milk and cream of coconut.
Cook and stir over medium-high heat until thickened and bubbly; reduce heat.
Cook and stir for 2 minutes more.
In a small bowl lightly beat egg yolks with a fork.
Gradually stir about 1 cup of the hot filling into yolks.
Add yolk mixture to saucepan.
Bring to a gentle boil, stirring constantly; reduce heat.
Cook and stir for 2 minutes more.
Stir in coconut extract and vanilla.
Pour warm filling into cooled piecrust.
Spread meringue over warm filling, sealing to edge of crust.
Sprinkle with the 1/4 cup coconut.
Bake for 30 minutes.
Cool on a wire rack for 60 minutes.
Chill for 3 to 6 hours for before serving; cover for longer storage.
Allow 4 egg whites to stand at room temperature for 30 minutes.
In a mixing bowl combine the whites, 1 teaspoon vanilla, and 1/2 teaspoon cream of tartar.
Immediately spread meringue over hot pie filling, sealing to edge of pastry.
2,000 calories a day is used for general nutrition advice.
